Rice-mett pot

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Bring 400 ml salted water to the boil, add rice and allow to swell for about 20 minutes. In the meantime, clean and quarter the savoy cabbage and remove the stalk. Then cut the quarters crosswise into strips about 1 cm wide. Cut bacon into medium sized strips. Peel and finely chop the onions.

2. 2

   Mix rice, ground pork, savoy cabbage, bacon and onions. Season with salt, pepper and nutmeg. Put them into a roasting pan, fill up with broth and cover with bacon. Bake in the preheated oven (electric: 200 °C/ gas: level 3) on the lower shelf for about 50 minutes

Nutrition Facts

KCAL
550 kcal

CARBS
44 g

FATS
30 g

PROTEINS
27 g